Butternut Squash Mac and Cheese

The Butternut Squash Mac and Cheese is then baked until it reaches golden brown perfection!

• Butternut squash


• Olive oil

• Salt and pepper

• Unsalted butter

• Fresh sage


In a medium bowl, add squash, olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper and stir to combine. Place squash in an even layer on prepared baking sheet.


Bake until tender, about 30 minutes. Set aside. Increase oven temperature to 450°F.


In a 10-inch cast cast iron skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Remove sage, chop, and set aside.


Add flour to skillet, whisking to combine. Cook for 1 minute, whisking constantly. Then add milk, nutmeg, remaining 1¾ teaspoon salt, and remaining ¼ teaspoon black pepper, whisking until smooth.


Reduce heat to low. Add 1 cup Asiago cheese and Monterey Jack, stirring until melted. Add fried sage, fresh sage, cooked pasta, and roasted squash, stirring gently to combine.

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